Creamy Veggie Pasta + Product Review of Pasta Zero

So the nutritionist gave me the hard word. Based on pages and pages of labwork, it's clear it's time to cut out gluten and dairy, while also watching carb in-take. Other items to avoid: onion, apples, eggs, egg whites, asparagus, cashews, and almonds. My cholesterol is way too high. My Omega-3s are way too low. I have too much iron in my body. All to say, I'm on a ton of supplements and the blog is about to take an interesting turn.

I have found a ton of vegan and gluten-free pasta recipes online, but we're currently moving and I've already packed away the KitchenAid mixer. So my latest grocery store run took a lot longer as I red every label of ever vegan/gluten-free product. Enter "Pasta Zero Fettucine" by Nasoya.

What I liked about it:

  • Shockingly doesn't have soy, which I cannot have because of how it interacts with my thyroid medication.

  • One of the ingredients is folic acid and folic acid count is on the lower end.

  • The nutritional facts are very similar to Palmini's linguine and other pastas, but Palmini doesn't have a fettucine product, so it was great to try a new texture.

  • Pasta Zero has more fiber than Palmini.

  • Pasta Zero has a neglible amount of sodium and who wants sodium?

  • Though there is iron added to it, it is a neglible amount, so I'm not worried about it adding much to my iron heavy bones.

What I didn't like about it:

  • It didn't really absorb the flavor of the sauce.

  • The recipe I used was kind of confused as to what is was, but I think Pasta Zero lends itself better to Asian inspired recipes. So it's limiting, but given how easy it is to find vegan Asian recipes, it's not that big of a deal, I suppose.

Creamy Veggie Pasta

Source: Munchyesta | Serves: 4 | Time: 30 min

Changes: used coconut aminos instead of soy sauce (this has always been my go-to since it's soy-free, but bonus! It's gluten-free); added red pepper flakes


1 tbsp coconut oil

1 lb #BrusselsSprouts, rinsed, trimmed and quartered or halved depending on size

3 cloves garlic, minced

1 tbsp lemon

2 tsp dried rosemary (if I make this again, I'll swap in cilantro for a fully Asian flavor profile)

1 can #chickpeas, drained and rinsed

½ cup vegetable broth (homemade to reduce sodium)

1 cup plant-based milk (I used oat, but I think coconut milk would have made more sense)

3 tbsp peanut butter (I used reduced fat)

2 tbsp coconut aminos

S&P, to taste

2 packages of Pasta Zero

Red pepper flakes for garnish (If I make it again, I'll drizzle some sriracha instead of red pepper)


Heat coconut butter in a large pan and add the quartered brussels sprouts. Let them cook at medium high heat for a few minutes while stirring occasionally, until the sprouts start to turn golden brown.

Next, add the minced garlic, salt, pepper, rosemary and soy sauce and stir to combine.

Pour in the chickpeas and let everything cook for a few minutes. Next, add the vegetable broth, lemon juice, peanut butter, and plant milk and bring to a boil. Turn the heat down and let the dish simmer.

Add the Pasta Zero fettucine and cook for 2-3 minutes more.

Dole out into bowls. Sprinkle with red pepper flakes, and enjoy!

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